by: Tim FortierPosted on:

The Butterscotch Nut Bar You Need This Holiday

Jump to Recipe Print Recipe

This recipe has been a long trial and error process. When I worked at the bakery we had a square like this and it was Kevin’s favourite. I have been trying to make this recipe like the one that’s used at this bakery and this is the closest I have come to the recipe.

Kevin has been the guinea pig trying a lot of different recipes of this, some good, some bad and this was the one that he says is the closest.

This will be my last Christmas recipe for 2020. I want to thank everyone for coming and checking out my recipes every week, I really appreciate you all! The love and appreciation I have received has been truly overwhelming! I hope everyone has a wonderful and safe Holiday Season and all the best in 2021.

INGREDIENTS

SHORTBREAD BASE

1 1/2 cups butter

1 cup sugar

2 1/2 cups flour

6 cups mixed nuts (salted)

CARAMEL

1/4 cup butter

1 1/3 cup dark corn syrup

3 1/2 cup butterscotch chips

2 tablespoons water

DIRECTIONS

Preheat the oven to 350F.

Grease and line a rimmed cookie sheet (12″ x 18″) with parchment paper, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter together on medium until light and fluffy. This will take about 5 to 6 minutes.

Slowly add the flour to the butter mixture and mix until a smooth dough is formed.

Press the dough into the prepared cookie sheet.

Bake for about 15 minutes or until the top of the shortbread is golden brown.

Once the base is cooled, spread the nuts on top of the base, and set it aside.

In a medium pot, add 1/4 cup butter, corn syrup, butterscotch chips, and water. Put on medium heat and bring to a boil. Boil for about 90 seconds.

Remove from heat and slowly pour the caramel mixture evenly over the top of the nut mixture. Make sure you pour it over all the nuts on the entire cookie sheet.

Place the pan in the oven and bake for 15 minutes or until it is bubbling in the middle of the cookie sheet.

Completely cool before cutting into squares or triangles.

Print Pin

Butterscotch Nut Bar

Course Dessert
Cuisine American
Keyword baking from scratch, Butterscotch, Butterscotch Nut Bar, Caramel, Christmas Baking, Holiday Baking, Holiday Bars, Nut Bar, Shortbread
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Shortbread Base

  • 1 1/2 cups butter
  • 1 cup sugar
  • 2 1/2 cups flour
  • 6 cups mixed nuts salted

Caramel

  • 1/4 cup butter
  • 1 1/3 cup dark corn syrup
  • 3 1/2 cups butterscotch chips
  • 2 tbsp water

Instructions

  • Preheat oven to 350F.
  • Grease and line a rimmed cookie sheet (12" x 18") with parchment paper, and set aside.

Shortbread base

  • In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter together on medium until light and fluffy. This will take about 5 to 6 minutes.
  • Slowly add the flour to the butter mixture and mix until a smooth dough is formed.
  • Press the dough into the prepared cookie sheet.
  • Bake for about 15 minutes or until the top of the shortbread is golden brown.
  • Once the base is cooled, spread the nuts on top of the base, and set it aside.

Caramel

  • In a medium pot add 1/4 cup butter, corn syrup, butterscotch chips and water. Put on medium heat and bring to a boil. Boil for about 90 seconds.
  • Remove from heat and slowly pour the caramel mixture evenly over the top of the nut mixture. Make sure you pour it over all the nuts on the entire cookie sheet.
  • Place the pan in the oven and bake for 15 minutes or until it is bubbling in the middle of the cookie sheet.
  • Completely cool before cutting into squares or triangles.